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This recipe for Easy Gluten-free Vegan Oatmeal Cookies is the only allergy-friendly chocolate chip cookies recipe you'll ever need. They're so moreish!

Gluten-free Vegan Oatmeal Cookies

This Recipe for Gluten-free Vegan Oatmeal Cookies (wheat, nut, egg, dairy & soya-free) makes 12 cookies.

Prep Time 10 minutes
Total Time 10 minutes
Servings 12 cookies



  • 1/2 tablespoon chia seeds
  • 60 g dark brown soft sugar
  • 70 g dairy-free spread (I use Pure Sunflower)
  • 1/2 teaspoon vanilla extract
  • 95 g gluten-free oats
  • 30 g self-raising gluten-free flour (I use The Free From Fairy)
  • Pinch of fleur de Sel or Maldon Salt
  • 100 g vegan chocolate (I use a mixture of 70% dark chocolate & Moo Free Milk Chocolate), chopped into rough chocolate chips


Start by making a chia egg. Blend the chia seeds to a fine powder. In a small bowl, mix the powdered chia seeds with 1 1/2 tablespoons water. Cover and refrigerate for 15 minutes.

In the meantime, preheat your oven to 180ºC (Gas Mark 4 / 350ºF). Line a baking tray with greaseproof paper. Blend half of the oats to obtain a fine powder and keep aside.

Place the sugar in a large bowl and squash any lumps with the back of a spoon. Add in the dairy-free spread and whisk until pale and creamy. Add in the vanilla extract and chia egg. Mix until thoroughly combined.

Add in the flour, salt and all the oats. Using a spoon, stir together until all dry ingredients are coated with the wet mixture. Fold in the chocolate chips.

Divide the mixture into 12 balls (I use a mini scoop) then roll the mixture into balls. Do this quickly so you do not overwork the dough.

Place six balls on the baking sheet, making sure they are evenly spaced. Using the palm of your hand, flatten each ball into a disk (about 1cm thick). This is important as these cookies will not spread when you bake them. Bake for 15 minutes. Unlike traditional cookies, these will not really become golden brown or darken around the edges. They will stay rather pale, but still golden.

Take the baking tray out of the oven and leave to cool for about 15 minutes before transferring the cookies to a wire rack. Once the baking tray has cooled down, you can bake your next batch, or flatten the remaining dough balls and freeze them for another time.

Recipe Notes

Before blending the chia seeds, make sure your blender bowl or food processor is completely dry. Use the same blender bowl (not rinsed) to powder the oats.


You can store the cookies in an airtight container at room temperature for up to 7 days.

Freeze uncooked disks of dough in an airtight container, placing greaseproof paper between layers of cookies. You can cook them from frozen (might need a few extra minutes in the oven). That makes the perfect homemade treat for a lazy day!